Task 1:1. Supply an itemised list of equipment necessary to safely prepare, cook and present the menu.

| February 14, 2018

Task 1:
1. Supply an itemised list of equipment necessary to safely prepare, cook and present the menu. This to include large and small equipment required, in the form of a checklist which can be used to accurately pack in and pack out. (Supply hire costs of LARGE equipment only.)
2. Identify number of kitchen staff required to adequately cater for function.
3. Draw up a plan of your kitchen layout, identifying to scale, position of ALL equipment and workflow.
4. Supply a breakdown of transport hire, including refrigerated trailer.
5. Supply a suggested run sheet appropriate to the function

Task 2:
Research 3 different Food Processors (available locally), to use in a Professional Kitchen;
• Up to $250
• $250 – $1000
• $1000-$5000
1. State 2 advantages and 2 disadvantages for each chosen machine
2. State supplier, price, warranty
Task 3:
Identify the advantages of using each of the following items of equipment in a commercial kitchen environment:
1. Induction cooktop
2. Combi-Oven
3. Immersion Circulator
4. Blast Freezer
5. Vacuum Sealer
DUE DATE: 2017 Diploma E Group = 12th July 2017

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